John Krissinger Email & Phone Number

Findley, Ohio

Dedicated Driver for Lowe's Distribution Center. Medical Discharge.

Findlay, Ohio, United States

Dedicated CDL-A driver for Lowe's Distribution center. Medical discharge.

Weymouth Country Club, Medina, Ohio

Signature Of Solon Country Club, Solon, Ohio

Chagrin Falls, Ohio

Reviving a local landmark diner. Opening October 6th 2015.

Aurora, Ohio

Beachwood, Ohio

Responsable for commissary production for 5 properties.

Sandusky, Ohio

Saint Mary City, Maryland

-Responsible For all menus, ordering, inventory, and sanitation of kitchen.-Responsible for producing meals for 800-1200 students Breakfast,Lunch and Dinner.-Menu planning for 7 different lines on a daily basis.

Richmond, Virginia Area

April 2008 ­ July 2011 - Achieved GSI rank of 1 out of 95 suburban Sheraton Hotels for quality of restaurant food. - Achieved GSI rank of 4 out of 95 suburban Sheraton Hotels for quality of food Breakfast. - Maximized Avendra purchasing program to 92% from 76%. - Lowered food cost from 32% to 28% year to date. - Designed and implemented restaurant, room.

Richmond, Virginia Area

April 2007 ­ April 2008 - Responsible for all Banquet, Restaurant, and Room service operations. - Responsible for all food related costs. - Responsible for all control logs and paperwork pertaining to the kitchen. - Servsafe certified with a score of 96%.

Richmond, Virginia Area

Choose to become a stay at home father and care for my 3 preschool aged children so my wife could go back to work.

- Responsible for all F&B operations. - Created & designed marketing for menus, specials, and special events. - Responsible for all computer programming for the cafe and poolside snack bar. - Worked with trainers to create healthier menu choices.

- Responsible for the day-to-day operations of the kitchen. - Achieved and maintained monthly food and labor costs at or below budgets. - Responsible for table visits to maintain member relations. - Assisted in the planning of tennis and golf tournaments. - Planned and produced banquets of up to 250 people. - Responsible for opening and closing procedures.

Alta Vista, Virginia

- Created a "from scratch" kitchen in a start-up resort. - Responsible for all purchasing (food, liquor, and equipment). - Responsible for all F&B operations. - Designed banquet and restaurant menus and worked with clients designing functions. - Worked with design engineers and inspectors on conference center plans.

- Formed and maintained positive relationships with clients. - Responsible for annual forecasting of sales and sales growth. - Account management to include billing accuracy, collections, and revenue reports. - Prepared price quotes and order guides for existing and potential clients. - Assisted clients with menu proposals and strategies, and profitizing.

- Responsible for the day-to-day operations of the kitchen. - Planed and produced banquets of up to 1000 people. - Responsible for food and labor costs. - Assisted purchasing department in food quality and equipment purchases. - Responsible for training all personnel in food safety. - 3 million dollars per year in F&B.

- Created menu and specification book for a four-unit Tuscan Bistro concept. - Responsible for creating and implementing menus and policies pertaining to the operation of the restaurant, room service, and bar. - Assisted in the planning and production of banquets of up to 500 people. - Assisted in maintaining food and labor costs at or below budgets and.

- Supervised and trained a crew of up to 35 people, including 2 Sous Chefs, serving six different menus in two kitchens. - Assisted in achieving food and labor costs below budgets. - Created and suggested specials, banquet menus, and menu items. - Supervised banquets of up to 1000 people. - Planed and executed off premise catering events. - Responsible for.

- Responsible for working all areas of the kitchen. - Supervised and train new employees. - Maintained inventory and ordered supplies. - Created daily specials. - Assisted in the day-to-day operations of the restaurant.

- Responsible for working all areas of the kitchen, both day and evening shifts. - Supervised and train new employees. - Maintained inventory and order supplies. - Formulated and compiled monthly statistics. - Achieved and sustained monthly food and labor costs below budgets. - Responsible for planning and producing banquets of up to 1000 people. - 2.8.

- Responsible for working all areas of the kitchen, both day and evening shifts. - Assisted in the training of new employees. - Suggested specials.

- Assisted in creating seasonal menus and specials. - Supervised and trained new employees. - Maintained inventory and ordered supplies. -Conducted daily meetings with wait staff concerning specials and menu items.

- Responsible for formulating and compile monthly statistics. - Created menus and specials. - Supervised and instructed 10 apprentices. - Created buffet and table displays.Achievements: - July 2010 Achieved number 4 of 84 for quality of food Breakfast and 11 of 84 Food and Beverage Department - August 1999 Achieved number 3 of 314 for quality of food for.

Graduate, Culinary Arts

4 year apprenticeship under Swiss Chef Stephan Riegar in a true from scratch kitchen.

Education record